Why doesn't anyone shell and fry the flowers? Don't eat shells after frying. Wouldn't it be better to shell and fry directly?

Although the flower nails can't be peeled off, there is not much sand when people eat. This is because the flower nail can spit out the sand very cleanly if it is handled properly. I guess everyone's methods are the same. Put the flower nail into the basin and rinse it with tap water. Add some salt and sesame oil to the water, and the flower nail will spit out the sand cleanly. So even if the flower shell is fried, it won't eat sand.

The two ways to eat the soul of flower shell are fried flower shell and vermicelli soup, which is the most tender way to eat flower shell. However, after being stir-fried and boiled, the flower skin can still be fresh and tender, and the biggest contributor is its shell. Let's talk about the dish of stir-frying the flower nail. If the flower nail meat is directly picked out and then fried specially, then the flower nail meat will shrink because of the high temperature, which will make the flower nail meat become very dry and lose its delicious taste. Some people who are not good at cooking will fry the flower nail meat, which will be very embarrassing.

In fact, for foodies, the shell of flower shell meat is the best. Or take the fried flower nail, the shell of the flower nail is opened a little bit, and the salty and spicy taste is slowly integrated into the flower nail meat from the inside out. This kind of flower nail meat is the most delicious. Moreover, when you eat fried flower nails, you don't bite the meat of flower nails, but the shell of flower nails, and then eat the meat of flower nails. This is the soul of stir-fried flowers.

As for the restaurant, they don't want to peel the flower shell. Even if the chef is a good cook, he can fry the shell meat tender and delicious, but it is not cost-effective. Stripping flower nails is troublesome and wastes manpower and material resources. And if you simply fry the flower shell, you can fry a plate with a catty of shell flower shell, but if you fry with the flower shell, 5 jins of flower shell may not stop. And if a plate of fried flowers is more expensive than twenty kebabs, who will eat this kind of fried flowers?

Flower armor is a delicious food, I believe many people have eaten it, but when we buy flower armor, we basically buy it with shell and meat. Then the question is, why don't these people who fry the flowers take off the shells and fry them directly? Actually, in my opinion,

The reason why the shell and meat are fried together is mainly due to the following reasons, namely, the cost of the shell, the taste of the shell and the appearance of the shell. Let's talk about the cost of the shell first. I don't know if you know this.

If you buy pork with flower skin directly, it costs at least 6-8 yuan per catty, and the cost is 6-8 yuan, the retail price is above 12 yuan, but the price of 12 yuan per catty is still a little expensive for ordinary people, so if you directly fry pork with flower skin,

Then fewer people will buy it, but if the shell and meat are fried together, there will be no such worry, because if the shell and meat are fried together, the price will be at most 6 yuan a catty, and the retail price will be low, so the sales will be easy.

What's more, if you don't shell it, it can also play a certain role in improving the taste, because most of the flower shells live in seawater all the year round, so long as they live in the sea, the shell will have a little taste. As for the smell, I really can't say.

But it can definitely improve the taste, and if the flower shell and meat are fried together, it can also play a certain aesthetic role. After all, if the flower shell is fried with meat, it will look good, but it will not look good if the flower shell is fried directly.

Wouldn't it be better to just shell and fry? This question is more interesting. The restaurant has eaten so many times and has not fried it. I once tried peeling and frying at home, and it was really bad. Then the question is, why is it better to fry with shells?

What is a flower? People in Shenyang call it little seafood, which is especially delicious all year round, especially in autumn, with the highest nutritional value. There are many kinds of clams, including flower clams, yellow clams and white clams.

What does the name of the flower nail mean? The scientific name of flower spider is variegated clam, which is called flower nail by southerners, which is also the reason why flower nail powder is named.

People in Shenyang especially like to eat flavor. It is said that the farmer's market in Shenyang can sell 100 tons every day. It is said that the daily output of Donggang is as high as 1000 tons, and seafood is the most affordable and delicious. Produced in the shallow sea of the Yellow Sea, it is the most distinctive little seafood in the Northeast Yellow Sea. Prices in peak season and off season are between 3 yuan and 6 yuan. Big clams are more expensive, and small ones are free. More shells and less meat, why not peel off the shells and fry them separately?

The chef told me that after peeling the shell, there was no fresh juice in it, and it didn't taste delicious when fried. This is that when hot clam meat is put into your mouth, the spicy taste and fresh juice are very enjoyable, which is more enjoyable than eating crabs. However, the best food is not meat, but the juice in the shell, which is the essence of food. Another way is to wrap it in tin foil and bake it, so as to ensure that the umami taste will not be lost at all. The third kind is baked with aluminum lunch box, and the effect is the same as above.

Clams can also eat hot pot. Isn't the bottom of this pot a little luxurious? Delicious over prawns! Three yuan and five yuan can't buy any seafood, but you can buy the best clam. Compared with the grounding gas of crabs and prawns, gently touching the open flower clams shows that the clams are fresh, and only the fresh flower shells are delicious when fried. There are also peeled clams in the market, all of which are dried. Sometimes eating lobster tails tastes the same as fresh crayfish, and it is delicious only when it is fresh. Some people think that just like eating sunflower seeds, it is a process, and people's pursuit of freshness is endless.

I often cook flower shells, which are delicious!

As for why most people don't shell the fried flower nail, I think it's too much trouble, and if the fried flower nail is juicy, you can suck the juice out of the shell.

Making flowers is a very troublesome thing. It is also a waste of time to clean up the dirty things on the shells, let alone go to the sand.

If you shell, you need to let the flower nails spit sand first, and then peel off the meat one by one after repeated cleaning. And the meat of the flower nail is not so easy to poke out. Hua Jia needs to be boiled in water, and cooled after opening the shell. Sometimes the meat sticks to the shell and it is difficult to remove it. Therefore, it is really not recommended to shell such troublesome things without stuttering.

The most important step in eating a flower nail is to make it spit sand. If it is not handled properly, it will be a waste after cooking. Because I will eat a bite of sand, I want to nail the flowers I bought and soak them in salt water for several hours. If you have enough time, you can put it in the refrigerator 1-2 hours. The flower nail will slowly open and the dirty things inside will come out.

Choice of flower armor:

The first step is to select the flower nail. Please choose a fleshy one with a complete shell. If many people buy seafood stalls in the market, toss and turn and choose tightly closed shells. If no one chooses, the flower nail will stick out a little tongue in still water. If you touch the tongue of the flower nail with your hand, it will automatically retract and be alive. That's the freshest.

In the process of selection, they usually come one by one. Touch it with your hands, and each flower weighs about the same. If it is lighter than usual, it must be an empty shell. If you are not sure, you can have a look. An empty shell can be easily opened even if it is closed. Or if you put it in water, it will float on the water. Must be an empty shell. On the contrary, it may be full of sediments. Do not choose.

Yes, my hometown is Huludao, where there are shelled barbecues for sale in the market. You can blow it up when you get home!

Hello, I am a literary designer who loves cooking. Let me answer your question!

Meretrix meretrix, known as the flower shell in Guangdong, is one of the cheapest seafood and a favorite ingredient of many people. It is a home-cooked dish in the coastal areas of Guangdong. Flower shell belongs to shellfish and has rich nutritional value. It is rich in vitamins, protein and trace elements. It is very convenient and simple to make. It is a food with strong compatibility and plasticity. Can be fried or baked with tin foil in various ways, and can be matched with a variety of ingredients. Either way, it can't hide its sweetness, which is why most people like to eat flower shells.

As we all know, what we eat is actually a little meat in the shell, so many friends have asked, why should we fry the shell when frying flowers? Wouldn't it be better to just shell and fry? Anyway, I only eat a little meat with a shell. This question is more interesting. It seems that not many people fry flower shells. What is the reason? In fact, it's not that the cooks didn't notice this, but that they did it on purpose. I have summarized a few points. I wonder if my friends agree?

The flower shell is tender. If the shell is directly fried in a pot, it is easy to overcook, and the flower shell meat will shrink and dehydrate due to high temperature, so that the fried flower shell meat has no water, the meat quality becomes old and the taste will be much worse. If fried in the shell, it is unlikely to cause problems such as overheating and burning, and heat is transferred to pork through the shell.

Generally, when we fry flowers or bake them with tin foil, we will add various seasonings such as shredded ginger, minced garlic, chopped green onion or millet pepper. Directly shelling and frying will cover up the sweetness of the flower nail meat itself, so it is best to fry with shells, so that the seasoning juice will slowly penetrate into the flower nail meat.

I believe that people eat flower shells just to enjoy opening them, eating the meat inside and sucking the gravy inside. If the shell is removed, there will be no such fun. Meat in gravy will be more delicious if it is shelled.

As we all know, washing flowers and nails has become the most troublesome thing compared to cooking. If the sand is not cleaned up, the sand in your mouth will scratch your teeth, which will seriously affect your taste. No matter how delicious the fried flower nails are, they will lose their appetite. If you have to shell after removing sand, it will be time-consuming and laborious. Moreover, buy a catty of flower nails without shell, put them on a plate with shell and meat, and hold them properly. If you shell and fry, it will waste a lot of "space", and if you heat it directly, the flower skin will shrink. In this case, if you want to pack a plate, it is estimated that you have to buy more than 4 kilograms to pack a plate, which increases the cost, especially in restaurants.

I think it is based on the above reasons, regardless of the cost or taste, it is better not to shell and fry! what do you think?

I am the second sister. Let me answer the question: why didn't anyone shell and fry the nail? If you don't eat it with a shell, wouldn't it be better to fry it directly?

The second sister analyzed the reason why she didn't peel off the flower nails, and now I will share my thoughts with you.

In fact, when the second sister saw this problem, she didn't think about what kept us from removing the flower shell. Because people will automatically and consciously think that they should use their own shells to fry the flower armor when they fry it, I think it is quite interesting to encounter this problem. Later, the second sister thought for a moment and thought that there should be the following reasons for not shelling, so the second sister will analyze this reason with you.

1, let the sand in the flower nail not touch the flower nail meat.

I think everyone has encountered this problem. Usually, we need to soak in salt water before frying flowers. The salt in the salt water can absorb water and make the flower nail spit out sand. This step must be completed in advance. If you don't do it, you will feel, why is it all sand when you eat it? In fact, it is the reason why you can't spit clean sand. And even if salt is added, the sand in the flower nail will not be completely spit out, and some sand will remain in the black part of the flower nail meat itself, which cannot be removed. Therefore, we can't soak the flower nail in salt and blanch it, and then completely remove the sand from the teeth.

Therefore, when we cook, we fry with the shell, so a small amount of sand left in the process of cooking will be stirred out, so wearing a shell of flower shell can protect the flower shell. This way, you won't feel toothache when you eat flower nails, because the skin has been wrapped with a little sand, so it will be better to eat flower nails.

2. Prevent the flower nail from being fried too strongly.

Have you found that flowers and flowers are essential ingredients for food stalls or barbecues in restaurants, and the most popular method of flowers and flowers in food stalls is spicy fried flowers and flowers, which is very enjoyable as an appetizer. When I went to the restaurant, my second sister found all the flowers with shells. Looking at the bright red shell and flower skin, the second sister will also feel particularly appetizing. So in retrospect, it seems that no one took out the flower nail meat and put it in for frying.

The second sister thought for a moment, if a plate of pork skin is fried according to the method of stir-frying, then the seasoning will taste heavy and a little greasy. There is another angle to consider, that is, the meat quality of the flower armor itself is very small. As seafood, the meat quality is very delicate. So if you fry in a pot, it will become dry, you won't get any nutrition, and you won't have any appetite.

3. Take a bite of the shell connected with the flower shell meat, which is very delicious.

When eating, people don't take a bite of flower shell meat and then a bite of the upper shell, like the second sister. If you suck the skin and flesh together, you can still eat delicious sauce, not to mention delicious taste.

Therefore, the above is the reason why the second sister summed up not to spend the shell. I thought for a moment, and that's why I don't shell or fry my food. Because it tastes like this, I personally think it is much more delicious than removing the flower skin. If you have to remove the flower shell, my second sister sometimes removes the shell when cooking soup occasionally, so I like it when cooking soup. At other times, I still suggest keeping this shell.

This is an interesting question. I believe who can cook, and I won't peel the flower shell and fry the meat directly. This fried flower nail not only affects the taste and appearance, but also increases the unnecessary labor cost, and also feels that the flower nail has an appetite with a shell.

I think there are four main points that are not feasible: first, frying meat directly by shelling will affect the taste of flower nails. The flower shell is wrapped in a shell and fried, which can avoid burning the flower shell meat due to fire cooking. Second, if the shopkeeper shelled and fried the flower shell, a flower shell would have more meat and less meat. It will look too thin on the plate after shelling. Third, the pleasure of eating this kind of food lies in enjoying the process of selecting plates and peeling them yourself. Fourth, peeling the shell by hand can also test the freshness of the flower nail. If you go to a restaurant and order braised pork ribs, who will accept this cooking method if the store peels off the meat and bones on the ribs and stews them? Stir-fry a plate of loose meat and you lose your appetite. I believe everyone is willing to accept a plate of braised pork ribs with intact flesh and blood. Only by picking the bones yourself will the taste be delicious.

In our real life, we have certain cooking skills. Just like the method of making a snail dry pot, the chef will first remove the internal organs of the snail, and then put the meat of the snail back into the shell of the snail to make a dry pot. Their principle is the same. In fact, no matter how you cook, you should think in many ways. It seems reasonable to look at the problem unilaterally, but it is unreasonable.

On this issue, I think this is the same as frying melon seeds. But most people like to eat fried melon seeds. There is also light fried meat in the flower shell. It's just that most people like to eat fried with shells. Just like we eat pecans. Peel it yourself and eat it slowly. The more you eat, the more fragrant you get. If you buy a can of walnuts directly, I believe you won't want to eat it after eating two spoonfuls.

Some foods sometimes don't just eat fruit. But his soul. In the process of eating it, you need to cooperate with food, even tacit understanding. You and it are like a soul mate. Paying bit by bit is sometimes more appetizing than pouring out the bag!

I also like to eat fried flowers and clams. But whatever you cook in a restaurant or at home is fried with shells. What you eat is that process, that freshness. The plate is full of flower skins. If there is no shell, it is far from what you expected.

Well, in fact, you can eat anything you want, but most people will choose to eat fried with shells.

Let me analyze it for you from two points.

First of all, it is very troublesome and difficult to peel off the flower nails one by one. Therefore, no one will shell the flower nails and cook them in a pot.

Secondly, the fried shell of the flower shell can ensure that the flower shell meat is tender and juicy, and the water will not be excessively lost, thus fully retaining the original flavor and delicacy. If the sizzling pork is fished out, it will be difficult to master the heat and easy to fry, or the water will be lost too much, and the old wood of sizzling pork will not be tender enough, and the taste will be greatly reduced.

Finally, if obsessive-compulsive disorder patients eat flower shells without shells, how can they put them? He can't even eat this meal!